Bring water, sugar and vinegar to a boil.Add beets and boil until beets are hot.Put in jars and seal. ...
Select cucumbers about 4 inches long; wash and pack in quart jars.Add 1/2 of the bloom of dill to each jar.Boil remaining ingredients; pour over cucumbers while boiling and seal jars. Store. ...
Peel carrots and cut into long strips or spears.Fill into quart jars along with peppers.Add salt.Fill with vinegar and water according to desiredsour taste. Put on tops.Put jars into large boiler or ...
Drain all fruits.Arrange fruits in layers in order given in well-greased 2-quart casserole.Melt butter. Add flour, sugar, curry and sherry to melted butter and stir until thick.Pour this sauce over ...
Cook saved juices in small saucepan with cornstarch, sugar and vinegar.Stir constantly until mixture thickens.Add salt, pepper, beets, pineapple and butter.Cook for 20 minutes.May be served hot or c ...
Combine figs, sugar and water.Bring to a boil.Lower heat. Cook uncovered 10 minutes until thick.Remove.Stir in almonds. Cool.Stir together flour, salt and baking soda in large bowl to mix well.Set a ...
Place the rhubarb and sugar in saucepan and cook until thick, stirring constantly. Add the jello.Mix well.Pour into jelly glasses and cover. ...
Bring to a boil and let bubble for 10 minutes.Fill sterilized jars and seal. ...